Pecan Toffee Shortbread

It's a good day. It is warm. It is game night. And I had a delicious start to the day. 

How are you doing? Is your week dragging or flying by?

I have had a pretty good week so far and lined up a killer bike ride with my cousin tomorrow. Stoked. I'm hoping any wet weather keeps away during the time I'll be pushing pedals. But occasionally I enjoy biking in the rain. Not pouring rain but light summer rain. 

You know what kind of rain I am talking about. 

It has been a while since I have had a good ride on my bike. I guess winter will do that to you but I am anxious to have my bike on the roads much this summer. I just wish the drivers of Western Pennsylvania were a little more bike friendly. 

Alas, here is something sweet for you my friends. 

 I am bringing these little shortbread cookies to game night. I am pretty good for dessert most often. I have never made these before and was surprised how sweet the toffee topping is but find it pretty delightful in small doses. 

I used a dark brown sugar for this recipe but you can make it more caramel colored with light brown sugar and corn syrup instead of maple. But lately I have been using only dark brown sugar. I have no real reason as to why. 

Also, the shortbread is kind of different with both coffee and a little peanut butter. I use to drop peanut butter in just about everything. Even my hot chocolate. Did you ever make peanut butter toast and drizzle honey on it? Oh man that is one of my favorite ways to have peanut butter. But alas if peanut butter isn't your thing you can leave it out.

Later sweets!!!

Pecan Toffee Shortbread

For the shortbread:

1 Tbls ground coffee

1 Tbls almost boiling water

1/2 cup butter, room temperature

2 Tbls smooth peanut butter

1/2 cup sugar

2 cups of flour

For the pecan toffee topping:

3/4 cup butter

3/4 cup dark brown sugar

2 Tbls maple syrup

1 heap cup of pecan halves

Preheat oven to 350 degrees and prepare a 11 x 7 pan. 

Steep coffee grounds in water for a couple minutes and strain; discard grounds. 

Cream butter, peanut butter, sugar, and coffee. Add in the flour and combine until crumbly. 

Press the shortbread mixture into the base of the pan. Prick all over with a fork. bake for approximately 20 minutes. 

To make the topping, put the butter, sugar and syrup in a pot over medium heat until melted. Bring to a boil and then simmer, untouched for about 5 minutes. Stir in the pecans. 

Spread topping over the shortbread base. Leave in the pan to cool completely. Cut into squares or bars.